What Happens If You Add Too Many Eggs To Your Cheesecake - The Daily Meal (2024)

FAQs

What Happens If You Add Too Many Eggs To Your Cheesecake - The Daily Meal? ›

As Bon Appétit shares, using too many eggs when making cheesecake can cause a big divot in the middle of the dessert. Because eggs add a luscious, creamy texture to custards and cheesecakes, some bakers might be tempted to fold in another yolk or two.

Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well. So, use our exact number of eggs for perfect results.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

As long as you're following an overall nutritious eating pattern while enjoying cheesecake on occasion, it won't have a major effect on your health. On the other hand, eating sweets like cheesecake too often canharm health and increase disease risk.

It will look like it's quite runny, or becoming more runny – but the texture will have soft lumps inside it. (Almost like split cake mix!) Cheesecake can split or curdle for a few reasons – often it's down to the temperature of ingredients.

Another reason people end up with an eggy-tasting cake or even 'soapy-tasting' could be due to adding too much baking powder or bicarbonate of soda. These rising agents create a chemical reaction which causes the cake to rise faster and fall flat, making them dense and eggy-tasting.

To fix this, Delishably instructs adding 1 tablespoon of flour at a time until it thickens up. The ideal consistency will depend on what you're baking.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Side Effects of Eggs:

Daily consumption of eggs can result in an increase in good cholesterol as well as bad cholesterol, which can predispose an individual towards the risk of cardiac disorders. Consuming eggs in excess can result in weight gain due to the high amount of saturated fats.

These foods are known to increase heart disease risk and should be eaten sparingly. Most healthy people can eat up to seven eggs a week without affecting their heart health. Some choose to eat only the egg white and not the yolk, which provides some protein without the cholesterol.

When should you not eat cheesecake? ›

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

While cakes are often made with unhealthy saturated fats or trans fats that can lead to weight gain and other health problems, cheesecakes contain more healthy fats like omega-3 fatty acids and monounsaturated fats. These fats help to reduce inflammation, lower cholesterol levels, and promote heart health.

The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours.

A lumpy batter may result from adding other cool ingredients to the cream cheese. This causes it to firm up, resulting in lumps. Small pieces of cream cheese inside the batter don't pose a huge problem, as long as the rest remains smooth. After the cheesecake has been baked, you'll be unable to tell the lumps existed.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

If your whipped egg whites become curdled and dry, they have gone too far. After excessive whipping, the proteins can get so close to each other, they essentially suffocate and expel the water contained within their circle, causing your foam to separate.

Make sure to add eggs one by one on low speed and mix until just combined. Over mixing the eggs will incorporate too much air into the batter, which will result in the cheesecake deflating and possibly cracking when it comes out of the oven.

An overmixed egg foam will look dull or broken, like cottage cheese. With the addition of flour, an undermixed batter will have uneven streaks or visible pockets of flour.